Golfers Enjoying Two New North End Eateries
By Becky Billingsley
Of course more than just golfers are patronizing two new restaurants at the north end of the Grand Strand, but their proximity to several golf courses and the types of dishes they offer are appealing to foursomes seeking a lot of delicious food and drinks for economical prices.
Rocco's New York Deli & Cafe, 7973 S.C. 90, Longs (just west of North Myrtle Beach and Little River), 843-399-1090, 7 a.m. to 6 p.m. Mondays through Saturdays.
Deb Vincent and her husband, Jim Vincent, are serving meals like they miss from delis in their native Long Island. Boar's Head meats and cheeses fill their sandwiches, except for the mozzarella; Jim Vincent makes that by hand.
All of their salads are also house-made, from Chicken Salad, Egg Salad and Tuna Salad, to Shrimp Salad, Macaroni Salad, Tomato/Cucumber, Slaw, Sour Cream Ranch Potato Salad, Five Bean Salad and Italian Pasta Salad. Those salads are created fresh alongside their many scratch baked goods including muffins, turnovers, cakes such as Lemon Bundt and thick Triple Fudge Brownies.
Most items on the breakfast menu are less than $5. Choices include bagels, muffins, croissants, pancakes, French Toast and Buttered Hard Rolls. The Artery Clogger features three eggs, American cheese, three meats and home fries on a hero bun, and there's also a Western omelet with peppers, onions and Swiss cheese served on a hard roll.
The rest of the day, the servings get even bigger. Customized sandwich fillings, which can be put on white or rye bread, a hard roll or a Hero bun, include roast beef, turkey, ham, bologna, liverwurst, chicken cutlet, corned beef, pastrami, cheese, vegetables such as fried eggplant slices and more.
Specialty Heroes are served in enormous portions, and unless you're ravenous there is easily enough for two meals. The Godfather features grilled roast beef, A-1 sauce and melted mozzarella; while the Big Guido has prosciutto, salami, pepperoni, sopressata, mortadella, cappicola, mozzarella, lettuce, tomato, onions, salt and pepper on a freshly baked semolina bun.
Some specialty heroes aren't on the printed menu; you have to look up at the long and colorful chalkboard on the wall behind the counter. There sandwiches such as the Bluto II are listed; a giant sandwich filled with hot roast beef, home fries, barbecue sauce and melted Cheddar. The Big Hurt features chicken cutlet, bacon, Swiss cheese and honey mustard.
There are also lettuce salads including Grilled Chicken Caesar, and more grilled items are Hamburger, Grilled Cheese and a Triple Decker BLT. There are fries, onion rings and tater tots to accompany them.
On Fridays and Saturdays two additional menu items are Rotisserie Chicken and Barbecued Ribs. More food is in the deli case, such as Lasagna, Cherry Peppers stuffed with prosciutto and provolone, Sun-dried Tomatoes, Cannoli, Marinated Mushrooms, Sweet Crumb-stuffed Cherry Peppers and Roasted Red Peppers in olive oil.
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Mulligan's, 1358 U.S. 17, Little River, 843-249-7145, open daily starting at 11 a.m.
As the name implies Mulligan's is designed to appeal to golfers, but visitors will also see a large number of locals enjoying the food and friendly ambiance.
Formerly Pat & Mike's Irish Pub, the new Mulligan's has been painted and scrubbed, and the menu has been revamped. To the right of the front door is a large bar area with dozens of seats. A few steps lead down to two large dining rooms with picture windows overlooking a picturesque pond and the No. 8 tee at Cypress Bay Golf Club. Diners' favorite sports teams are emphasized in the decor.
In the kitchen is Chef Chris Fowler, who is executing a menu of crowd-pleasing favorites. Already one of his most popular dishes is Honey Pecan Chicken Salad, and the recipe is so secret he won't divulge it even to his mother. It is extremely tasty with an abundance of dressing, minced celery and onion, pecans and "a secret blend of spices."
Appetizers include Buffalo Shrimp, Spicy Crab Puffs, Grilled Chicken Quesadilla, French Onion Soup and Hamburger Sliders topped with cheese and grilled onions.
The Mulligan Salad has greens tossed with Craisins, spiced pecans, diced Granny Smith apples and crumbled blue cheese. The salad is topped with sliced grilled chicken breast, and while diners have a choice of dressings the recommended one for the Mulligan Salad is raspberry vinaigrette. The Cypress Bay Salad is topped with fresh crab meat, shrimp, tomatoes, egg, bacon and avocado.
Several sandwiches include Prime Rib Sub, Triple Decker Club, Classic Reuben and the Smokehouse Grille with char-broiled chicken glazed with barbecue sauce and topped with caramelized onions, bacon and Cheddar. Potato chips that are cooked in-house are served warm and crispy.
Entrees start at $12 for Fish and Chips or a Half-rack of Baby Back Ribs; other choices are Chicken Piccata, Spicy Pork Tenderloin over Cuban rice, and Corned Beef and Cabbage. A few more dinners include Fried Shrimp Platter, Grilled Salmon Dinner and Dijon Chicken over fettuccine that's topped with shaved ham, Swiss cheese and Dijon sherry cream sauce.
For dessert, there's a Crème Brulee of the Day.
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